Researchers have found that goat milk
has nutritional characteristics beneficial to health

Balkans.com Business News Correspondent - 23.05.2011

The research group AGR 206 at the University
of Granada Department of Physiology and Institute
of Nutrition and Food Technology "Jose Matáix",
coordinated by professor Margarita Sánchez Campos,
have proven that goat milk has nutritional characteristics
beneficial to health.

The regular consumption of goat milk by individuals with
iron deficiency anemia improves their recovery, since it
enhances the nutritional use of iron and enhances the
regeneration of hemoglobin; this means that this type of
milk minimizes calcium and iron interactions. Conversely,
this type of milk protects DNA stability, even in cases of
iron overload caused by prolonged treatments with this
mineral to treat anemia.

University of Granada researchers have found that goat
milk has many nutrients that make it similar to human
milk. Goat milk contains less casein alpha 1, which is
responsible for most allergies to cow milk. Therefore,
goat milk is hypoallergenic. "For this reason, in some
countries it is used as the basis for the development of
infant formula in place of cow milk", University of Granada
researchers point out.

Additionally, another beneficial aspect of goat milk is that
it contains a significant amount of oligosaccharides. Goat
milk has more oligosaccharides with a composition similar
to that of human milk. These compounds reach the large
intestine undigested and act as prebiotics, i.e they help
develop probiotic flora that competes with pathogenic
bacterial flora, making it disappear.

Less lactose

Similarly, goat milk contains a lower proportion of lactose
than cow milk –about 1% less– and, as it is easier to digest,
individuals with intolerance to this milk sugar can tolerate
goat milk”.

The essential difference between the composition of cow
and goat milk stems from the nature of their fat content:
it is not only the small size of goat milk’s blood cells, but
rather the profile of its fatty acids. Goat milk contains more
essential fatty acids (linoleic and arachidonic) than cow milk.
Both belong to omega-6 series. Similarly, goat milk has 30-35%
medium-chain fatty acids (C6-C14) MCT, while cow milk has
only 15-20%. These fatty acids are a quick source of energy
and are not stored as body fat. In addition, goat milk’s fat
reduces total cholesterol levels and maintains adequate levels
of triglycerides and transaminases (GOT and GPT). This makes
it a food of choice for the prevention of heart diseases.

As regards their mineral composition, University of Granada
researchers point out that goat milk is rich in calcium and
phosphorus "it is highly bioavailable and favors their
deposition in the organic matrix of bone, leading to an
improvement in bone formation parameters”. It also has
more zinc and selenium, which are essential micronutrients
contributing to the antioxidant defense and for the prevention
of neurodegenerative diseases.

For all these reasons, researchers consider that “goat milk
can be considered natural functional food, and its regular
consumption should be promoted among the population
in general, specially among those with allergy or intolerance
to cow milk, malabsorption, high cholesterol levels, anemia,
osteoporosis or prolonged treatments with iron supplements”.

I love goats milk and now much prefer it to cows.
It tastes really really good. Its jus so damn expensive
on a peasants part time wage

Although marks and spencers do a 750ml semi skimmed
for almost half the price of the only other two brands ive
seen in Ireland. But the full fat is definitely superior in taste
and according to this research plays a part in keeping a healthy
heart! Must mail this to my dad._________________I can see through you.
Some people see you.
To me you're just see-thru

I love goats milk and now much prefer it to cows.
It tastes really really good. Its jus so damn expensive
on a peasants part time wage

Although marks and spencers do a 750ml semi skimmed
for almost half the price of the only other two brands ive
seen in Ireland. But the full fat is definitely superior in taste
and according to this research plays a part in keeping a healthy
heart! Must mail this to my dad.

Hi Arkestra

We use the Glenisk Goats milk for making gluten free pancakes & egg custard which we only have as treats. Yeah it's expensive but worth it. A litre a week does us I guess the solution is to get a goat _________________IMAGINE
Truth fears no questions

I do love Glenisk goats milk and the goats natural yoghurt.
Its nice to see from the above video that they really are a
happy bunch of fellas and a lovely family are making their
living out of rearing them. Its not like i needed any more
incentive to keep buying their organic grass fed milk but
that video sure helps.

An interesting point made here about the economic
advantages of raising goats and the growing preference
worldwide.

Growing Preference for Goat Milk Growing
preference for goat milk can be seen from available
data which suggests that almost 5 million tons of milk
is produced by 440 million goats worldwide. Even in the
United States goat milk is gaining popularity.

This shift in preference resulted from the realization
that goat is easier to maintain than cows. Goats eat less,
occupy less space than cows, but produce enough milk
for an average family....................

Goat farming is also on the rise. Goats are easier to
manage and being more hardy than cows need fewer
expenses on medicines. Goat farming is comparatively
much more economical. One cow eats about the same
amount of food which 15 to 20 goats would normally eat.

Wow! one cow eats about the same amount as 15-20!
Think of all that grass available for feeding if we shift
from fat lazy cows to perky cheeky goats! _________________I can see through you.
Some people see you.
To me you're just see-thru

This is a bit scary particularly if u have have
a damaged duodenum due to Gluten etc. I
would imagine this applies to everyone though,
it seems everyone has some kind of digestive
issue.

Shifting to Goats Milk might just save your life!

Quote:

The natural homogenization of goat milk is, from
a human health standpoint, much better than the
mechanically homogenized cow milk product. It
appears that when fat globules are forcibly broken
up by mechanical means, it allows an enzyme
associated with milk fat, known as xanthine oxidase
to become free and penetrate the intestinal wall.

Once xanthine oxidase gets through the intestinal
wall and into the bloodstream, it is capable of creating
scar damage to the heart and arteries, which in turn
may stimulate the body to release cholestrol into the
blood in an attempt to lay a protective fatty material
on the scarred areas. This can lead to arteriosclerosis.

It should be noted that this effect is not a problem with
natural (unhomogenized) cow milk. In unhomogenized
milk this enzyme is normally excreted from the body
without much absorption.